Sunday, January 31, 2010

Skirt Steak with a Citrus Marinade and a Good Book

Today was a lazy Sunday. Jeffrey had to work so we didn't go to church :( Next week we will be there! I didn't even get dressed today...that is VERY different for me. I woke up at 8:30 and read my book until 3 o'clock! As you can tell it was a very engaging book. It is called The Girl That Plays With Fire, the second in a trilogy by Steig Larsson. I read the first book, The Girl With the Dragon Tattoo last year. It is a murder mystery series. I usually don't like movies that are in this genre because they give me bad dreams, but for some reason books don't bother me as bad. Now I have to wait until May to read the third book!!

Last night I made a Citrus marinaded skirt steak. I also made crunchy mashed potatoes again (I told you I love these things!), and I had some Caesar dressing leftover from the night before that I made. When I bought the steak last week I didn't know what I would do with it. When I was working the other day at Dream Dinners, there was a Citrus Marinaded Steak on their menu so I decided to use the recipe as an idea for my skirt steak. (PS: this isn't their exact recipe)

Citrus Marinaded Skirt Steak
Skirt Steak
1/4 cup Orange Juice
1/4 cup Lime Juice
1/2 Tb Minced Garlic
1 Tsp Franks Red Hot
2 Tb Olive Oil
1 tsp salt
1/2 tsp pepper
1 tsp cumin (not pictured)

Mix all the ingredients into a gallon bag.

Put the Skirt Steak in the bag and let marinade overnight.

I decided to broil the steak so that it wouldn't smoke up my house.
Put the steak and marinade into a baking pan.

Put under broiler for 4 minutes.

Turn the steak and put back under broiler for another 4 minutes.

Serve with juices spooned over the steak.

Saturday, January 30, 2010

Salmon with Mustard Crumb Sauce and Homemade Caesar Salad

Last night I tried out some recipes from Stacey's Snacks blog. They were both very tasty. Unfortunately, I ate alone because Jeffrey was working. Cooking is so fun for me that I don't mind making dinner for just myself. My mom used to make tease me because when I lived alone I would make dinner like this most every night. I am a food snob, I won't eat normal plain food like canned soup or premade meals...haha guess I have my amazing mother to thank for that! I know most children say their mothers are the best cook, but I think most of Odessa will agree with me on this one!

Salmon with Mustard Crumb Sauce
1 pd Salmon fillet with Skin-On
2 1/2 Tb of White Vinegar
2 Tb of sugar
2 Tb of Dijon Mustard
1 1/2 tsp Dry Mustard
1/4 cup Oil
1/2 cup Panko Bread Crumbs
1/2 Tb Olive Oil
3 Sprigs Fresh Thyme (not pictured)

Mix vinegar, sugar, Dijon, dry mustard and oil.

Grease a baking dish and put salmon skin side down in the pan.Pour mustard sauce on top of the salmon.

Sprinkle thyme over mustard sauce.

Mix panko bread crumbs and oil in a bowl.Sprinkle bread crumbs on top of the salmon and press down lightly.

Bake for 20 minutes in 400 degree oven.

Homemade Caesar Salad (no raw eggs!)
Romaine Lettuce
1/2 can flat anchovies
1 heaping Tb of Mayo
Juice from half a lemon
1 Tb Balsamic Vinegar
1 small garlic clove minced
1/3 cup olive oil
Block of Parmesan

Chop anchovies very fine.

Thinly slice parmesan.

Make homemade croutons (below)
Mix all the ingredients except the oil and parmesan in a bowl.

Slowly whisk in the olive oil.

Toss the salad, dressing, parmesan, and homemade croutons.

Homemade Croutons
French Bread
Olive Oil
Garlic Powder

Dice bread and put in a bowl. (I saved half of the diced bread in the freezer for the next time)

Drizzle oil in a bowl and sprinkle garlic powder and salt over the bread. Stir.

Put bread into a baking dish.

Bake on 375 for 12 minutes or until crisp.

Thursday, January 28, 2010

Niffy # 50 and Dinner in a Jiffy

This is my 50th blog post! How fun! I didn't make anything for dinner tonight because Jeffrey has been on set till 10 every night and I had my Beth Moore bible study tonight, so I ate leftovers. Here is the dinner I made Tuesday. I promise for my 100th blog posting I will make something really special. I want to thank you for reading the blog. As you can see at the bottom I have had almost 1,500 page views! Now I know most of them are from family who are catching up with us, and that is exactly what this blog is for, but I actually have had people from all over the world looking at it! This Statcounter website allows me to see what city, state and country most of my viewers are from. Every once in a while it just says United States, but most of the time I can see the city. I have people reading from states that I know no one in...crazy huh? Crazy cool I must say! I hope you are enjoying the recipes, please someone write a comment if you make them, I really want to know if you like what I am making and if you have any suggestions for other recipes I might like...I always like the imput. Thank you again for tuning in, I will continue writing. XOXO!

Tuesday night I had bible study and needed a quick dinner. I still had two of the meals in a bag that Mommasita (from now on Michelle, Jeffrey's mom is going to be called Mommasita on the blog) gave me in my stocking. The one I decided to make was the Chicken and Rice Casserole Mix. I really wasn't expecting it to be very exciting, but I willing to try it. I was pleasantly surprised, it was so yummy! I definitely recommend this dish if you are ever at a fair that is selling the Company's Comin' meals. Or if you feel like ordering some meals click on this link.

Chicken and Rice Casserole
Chicken and Rice Casserole mix
4 cups milk
1 cup sour cream
1 can Rotel
1 can chicken
Grated cheese (not pictured)

Mix rice and seasoning packets with the milk in a saucepan and cook until it comes to a roaring boil.

Turn off the heat and cover with a lid. Set your timer for 10 minutes.

Remove the lid and mix in sour cream, rotel and chicken.

Pour into an 8x8 baking dish.

Cover with shredded cheese. I used Colby Jack.

Cook on 350 for 20 minutes or until cheese is bubbly.

I also make some homemade chips to go with the casserole. I wanted a little crunch!
Heat vegetable oil in a frying pan and cook corn tortillas until golden on each side.
Drain on paper towls and salt.

Wednesday, January 27, 2010

Pizza Two Ways, Take Two... and Malibu!

Yesterday I went with Jeffrey to a film shoot that he is Assistant Directing this week. People here know I like to cook so I was volunteered to do craft services that day (putting out snacks and drinks for the crew). We had to leave our place at 5:30 in order to be in Malibu by 7. Even though it was an early morning it was so fun to drive on the PCH (Pacific Coast Highway) while the sun was coming up. I want to do it again when we are not working. The Malibu location was at a really nice house that had a garden in the backyard. You could see the ocean from the garden, it was beautiful! I didn't bring my camera and I am so bummed that I didn't think to get my cellphone out. It turned out that they had enough Production Assistants that I was not needed and I left at about 10, but it was worth the trip just to get have a fun morning with Jeffrey and see him in action. I love seeing him when he is focused on a project, he has such passion and talent. All of the crew respect him and I feel so proud! I took this picture of the ocean with my cellphone as I was driving home. The other picture is of my handsome husband! Love him!

I made Pizza again tonight. This time I made homemade crust! I have tried making crust in the past and it always turned out tasteless and boring, but this time it was amazing! I am getting so much better at baking bread!!

Homemade Pizza Dough (this is enough for 4 pizzas, next time I will cut it in half for only Jeffrey and I. At least I will have tasty leftovers for lunch tomorrow.)

1 1/4 cups of warm water
2 packages dry yeast
1 Tb honey
3 Tb olive oil
3 cups of flour and a little more for kneading
2 tsp salt
Cornmeal (not pictured, I decided to add this later)

Attach a dough hook to your kitchen aid mixer. Combine water, yeast, oil, and honey in the mixer and mix on low speed until yeast is dissolved.

Sift 3 cups of flour into a separate bowl.

Add the salt and the flour to the mixer. Mix on medium low speed until it forms a soft ball.

Continue kneading the dough for 10 more minutes. You may need to add a little bit of flour to the bowl to keep it from sticking to the sides.

Flour a counter surface and knead dough with your hands about 20 more times.

Put dough into an oiled bowl and cover with a towel. Let rise for 30 mins in a warm spot, I put in on the stove top while the oven is turned on.
(The K on this dish towel makes me smile...I waited a long time for that initial!)

While the dough is rising prepare your pizza toppings, see below.
After the dough finishes rising cut the ball of dough into quarters.

Form the 4 pieces into balls and put on a greased cookie sheet. Cover with a damp dish towel and let rise for another 10 minutes.

Now comes the part I hate! Spread the cornmeal on the counter and form the dough into a crust. I don't have any tricks for this and mine are not pretty either so do not feel bad if yours are ugly. I think making it into a rectangle is easier than round. I like the texture that cornmeal gives the crust, but it should only be on the bottom of the crust.

Now add your toppings. Here is what I did!

White Pizza
1 cup grated Fontina Cheese
1/2 cup grated Fresh Mozzarella Cheese
2 oz crumbled Goat Cheese
Garlic Oil

Garlic Oil
1/4 cup Olive oil
2 cloves garlic
1/8 tsp Crushed Red Pepper
3 springs of fresh thyme (this isn't essential but I had it for a recipe I am making later in the week)

In a skillet cook the ingredients on a low simmer for about 5 minutes, do not let the garlic burn.

Grate the cheese and mix them in a bowl.
Brush oil 2 of the crusts.

Sprinkle cheese mixture evenly on the crust.

Drizzle the remaining oil over the top of the pizza.

Cook for about 12 minutes in a 500 degree oven.

Margarita Pizza
Fresh Mozzarella
Fresh Basil
Roma Tomatoes

Slice tomatoes thin. Slice mozzarella into thin sheets.
Squeeze the tomatoes between 2 paper towels lightly to drain out some of the juice.

Put the tomatoes on the crust.

With your kitchen scissors cut the basil over the tomatoes.

Put the mozzarella on top of the basil.

Drizzle olive oil over the pizza.

Cook for about 10 minutes in a 500 degree oven.

UPDATE I made the pizza dough again the other day and used a rolling pin to stretch out the dough. It made it look nicers and was definatly easier!